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Butter Chicken With Roti Butter
Recipe by Sarah Todd
Try Sarah Todd's Butter Chicken With Roti Butter today!
- Steps
- Ingredients
Steps
- Heat a hibachi.
- For the Gravy, soak the chillies in a bowl of boiling water for 15 minutes. Add to a small food processor or a motar and pestle and blend to a paste.
- Tie the cardamom, cloves and cinnamon stick in a muslin cloth. Add the spice bundle to a pressure cooker with the onion, tomato, garlic, coriander, chilli powder, salt, chopped chillis, cashews, milk and the Kashmiri paste. Cook with pressure for 45 minutes until soft and fragrant.
- Once ready, remove the bag of whole spices and discard. Transfer to sauce to a blender and allow to cool slightly before blitzing to a smooth and creamy paste.
- Transfer the gravy to a saucepan and place on a medium heat and cook for 10 minutes. Set aside.
- Meanwhile for the Marinade, place the chicken in a bowl with the garlic, ginger, lemon and salt. Stir to combine evenly and place in the fridge to marinade for 15 minutes.
- When the first marination of the chicken has completed add the remaining ingredients to the bowl with the chicken. Stir to combine well.
- Thread the chicken pieces onto 6 metal skewers. Set aside in the fridge for at least 30 minutes.
- For Roti, add the flour and salt to a medium bowl and mix together with a fork. Slowly add lukewarm water and oil. Continue to mix until the dough comes together. Knead for 5-7 minutes, until smooth. Cover with damp cloth and rest for 20-30 minutes.
- Roll the rested dough into 4 small balls. Dust a clean surface with flour and using a rolling pin, roll each roti to a round disc, approximately 16cm in diameter.
- Heat a dry cast iron skillet on a high heat for 1-2 minutes then cook the roti for 30 -60 seconds until it starts to puff up. Flip over and cook for another 30-40 seconds until brown spots appear.
- Flip once more, gently pressing with a spatula or cloth to help it puff up. Remove from the pan and brush with butter. Keep warm in a towel.
- When ready to cook the chicken, remove the rack from the hibachi and add skewers. Resting the metal on the edges so that the chicken is over the coals, but not touching the coals. Cook the chicken until charred and caramelised, rotating the skewers as the chicken cooks.
- Meanwhile, melt 30g butter. Place a small heatproof bowl in the middle of the saucepan of gravy. Add a piece of fiery hot charcoal from the hibachi to the bowl and pour the melted butter over the coal. Quickly seal the saucepan with aluminum foil and allow to smoke for 20 minutes. Remove the bowl and discard the butter.
- When the meat is cooked, remove the meat from the skewers and add to the gravy mixture with the honey, cream, remaining butter and fenugreek. Stir to combine and increase the heat until the butter chicken is warm through. Serve immediately with roti.
